FBD

Biscuit Topped Seafood Gumbo Pie

AmericanSeafoodAdvanced120 minBy Northstar

Ingredients

Servings
4
  • 3 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 3 tbsp butter
  • 0.8 lb smoked sausage, sliced
  • 0.8 lb cooked boneless ham steak, cut in strips
  • 1 large onion, chopped
  • 2 clove garlic, minced
  • 0.5 cup green bell pepper, chopped
  • 0.5 cup red bell pepper, chopped
  • 1 rib small celery rib, minced
  • 3 tbsp uncooked rice
  • 2 cup chicken stock
  • 2 tsp fresh lemon juice
  • 0.5 tsp cayenne pepper
  • 0.8 lb shrimp, shelled
  • 0.5 lb okra, sliced
  • 2 cup all-purpose flour, for biscuits
  • 1 tbsp baking powder
  • 2 tsp sugar
  • 0.5 tsp baking soda
  • 6 0.5 tbsp cold butter
  • 0.8 cup buttermilk

Instructions

  1. 1

    Make the dark roux: in a heavy skillet, combine 3 tablespoons oil with 3 tablespoons flour. Cook over moderately low heat, stirring occasionally, until roux is dark mahogany, about 1 hour. Do not let burn. Remove from heat.

  2. 2

    In a medium flameproof casserole, melt 2 tablespoons butter with 1 teaspoon oil. Brown sliced sausage well, about 5 minutes. Transfer to a plate. Add ham strips and cook until lightly browned, about 7 minutes. Add to plate with sausage.

  3. 3

    Add remaining butter and onion to casserole. Cook over moderate heat until softened, about 2 minutes. Reduce heat and add garlic, bell peppers, celery, and rice. Cook, stirring, for 5 minutes.

  4. 4

    Stir roux into the vegetable mixture. Add chicken stock and lemon juice. Bring to a boil. Add sausage and ham, reduce heat, cover, and cook 25 minutes.

  5. 5

    Stir in cayenne, shrimp, and okra. Season with salt and pepper. Cook, stirring, for 2 minutes. Remove from heat. Pour gumbo into a shallow 9-inch round buttered baking dish.

  6. 6

    Preheat oven to 450°F (230°C). For biscuits: combine flour, baking powder, sugar, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until soft dough forms.

  7. 7

    Roll out dough 1/2 inch thick on a floured surface. Cut into 12 round biscuits using a 2 1/2-inch cutter. Arrange on top of gumbo. Brush with melted butter. Bake until biscuits are puffed and golden brown, about 20 minutes.